But first let me tell you that after looking back to when I just decided to create this blog I though about the message that I am trying to send here. 🙂 It is: The common sense approach to beauty, healthy living, style, dieting and food!
That’s right! A Common Sense Approach: because I firmly believe that in our world overfilled with all sorts of controversial trends (just take Paleo vs. Vegan vs. Low-Carb, vs. Gluten-Free, vs. … Gee, what’s next? …Same goes for all things beauty and fashion where all sorts of extremes keep bing pushed on us all the time!) unless you’re willing to be a little lab-rabbit or have a huge amount of money to experiment (and hopefully it’s JUST going to damage your wallet, not your overall well-being) the only thing that can help us stay healthy and true to who we really are is our common sense! For example, if you’re gluten-intolerant – yes, you must go gluten-free; if your skin is super-oily then you need to clean it more than if you had dry skin!
OK. Now… the Marshmallows!
Well, you must already know how much I love all things Marshmallows and Meringue, right? 🙂 And just in case you don’t know that yet 🙂 here’s the list of my favorite ones:
- The Healthy Low-Calorie Marshmallow Dessert
- The Healthy Low-Calorie Marshmallow and Strawberry Dessert
- The Healthy Low-Sugar-Marshmallows
- The Healthy Extra-Low-Calorie, Super-Fast Marshmallows
- The Healthy Banana Marshmallow Soufflé
…And here’s why I believe that making (and devouring, of course!) all kinds of Healthy Merengue-based Desserts makes perfect sense:
- A Healthy Merengue is naturally fat-free (which makes it a great choice for someone with higher cholesterol levels and for those of us who watch our weight 🙂 )
- A Healthy Merengue is high in protein (naturally, thanks to all the egg whites that go into making the meringue)
- A Healthy Merengue is low-sugar. Because you don’t need to overload it with the sugar for it to taste great. Especially if you add a sweet fruit such as a banana or mango to it!
- A Healthy Merengue is just so much fun to make as you suddenly see that beautiful white cloud being whipped! I can never sustain myself from eating some of it (lots of it!) right after it’s whipped!
These Healthy Mango Marshmallows aren’t an exception! Filled with the juicy mango flavor, they are bright yellow, super-flavorful and extra sweet! And although I’m not a big fan of eating mango as is (I find it way too sweet for my taste), it makes a perfect sweetener for the marshmallows, which, in turn makes it possible to use very little to no sugar (I found them sweet enough without any sugar (I made a separate batch, just to experiment), but the rest of the family liked the “a little bit of sugar added” version better… 🙂 Obviously… 🙂Finally, thanks to the gelatin that stabilizes and hardens the meringue these Healthy Mango Marshmallows are super-easy and fast to make! (no water-bath, no hot-syrup cooking involved!)So what do you think about all that? 🙂 I’d love to hear from you in the comments below! :):)
Healthy Mango Marshmallows
The Healthy Mango Marshmallows are fat-free, low-sugar and high protein! They are easy to make, extra-flavorful, low-calorie, and supper-yummy!
- 1 cup mango pieces (about 2 mangoes) fresh or frozen
- 3 egg whites pasteurized
- 2 packets gelatin
- 1/4 cup sugar or erythritol*
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1 tbsp corn starch
Put the mango pieces in a saucepan with a few tablespoons of water and bring to boil over a medium heat. Let boil for a few minutes.
In a small dish add 2 tbsp of cool water to the gelatin and stir until all the gelatin is wet. Add the gelatin to the hot mango right after you turn off the heat under the pan. Stir to incorporate the melting gelatin in the mango. Add the vanilla extract and stir it in, too.
Pour the mixture in a blender and blend it until it's nice and smooth. Set the mixture aside to cool down
While the mango and gelatin mixture is cooling down begin whipping the egg whites with the cream of tartar. When they forth a bit add the sugar or the erythritol and keep whipping until the meringue is stiff. Add the corn starch and whip for another minute to incorporate.
With the mixer still running begin adding the mango mixture to the meringue, a tablespoon at a time. After all the mixture is in keep whipping for a few more minutes. The mixture will grow in volume as it's being whipped.
Line a large container with some parchment paper letting the edges over hang and put it in the fridge for a few minutes.
Take the container out of the fridge and pour the mango meringue in. (Note: the mixture hardens quickly, so you have to move fast!) Put the container with the mango meringue back in the fridge. It will harden completely in about 1 hour.
Once the mango meringue had hardened, carefully take it out of the container and cut into marshmallows. Enjoy within 1-3 days (or otherwise freeze the left overs to be enjoyed later!)
* I made these marshmallows both with and without a sweetener (sugar or erythritol). I found them sweet enough made without any sugar at all (because mangoes are naturally very sweet!), but my family liked the "with the sugar" version better. 🙂
*Erythritol is an all-natural zero-calorie sweetener.